Was it a good deal? Ask me on New Year’s Day.

The countdown has begun and, unless you’re more prepared than the average ‘significant other,’ you’re still wondering how to bring a smile to your spouse, girlfriend, or boyfriend. Hallmark stores will be full and their shelves will be empty, so don’t put your faith in paperstock.

Restaurants have already reserved most of their tables and Mickey D’s is out. FTD and local florists have spiked the prices for roses; you’d think those thorny things were pure platinum. There seems to be an infinite supply of diamonds and gold, but maybe this year’s Valentine’s Day is not the time to drop the “big one.”

Why not be a bit imaginative and bring a sparkle to their eyes? The imagination part is yours, although secluded spaces that specialize in quiet privacy are best. The sparkle comes from lovers’ lore: Champagne and other bubblies.

Sparkling wines are made around the world. In a select part of France, they’re named after the town, Champagne, but other bubblies are made in the U.S., Italy, Spain, and elsewhere. Here are some suggestions, in case you’re spending all your time looking for that “secluded space.”

Bollinger Brut Special Cuveé (France, $65) Scents and flavors of cream, vanilla, and toast; pleasantly elegant effervescence.

Bollinger Brut Rosé (France, $100). Light salmon color, delicate but persistent bead, strawberries and cherries on palate, zesty finish.

Cupcake Prosecco (Italy, $14) Fun and refreshing, light body, medium bead, forward fruit.

Freixenet Elyssia Gran Cuveé Brut (Spain, $17). Very effervescent, silky smooth, fine bubbles, reminiscent of fresh, lively fruit.

Gloria Ferrer Royal Cuveé Brut (Carneros, $35). Bright and brilliant, effervescent and lively.

Segura Viudas Aria Estate Brut (Spain, $15) Brilliantly sparkling, hints of pineapple and pear on nose, touch of honey and vanilla bean.

J Vineyards Brut Rose (Russian River Valley, $30). Bright and citrusy, with a hint of vanilla cream.

In the world of wine-food pairing, there are some perfect matches: Sauternes and foie gras, Champagne and caviar, Pinot Noir and pork roast, Banyuls and chocolate mousse, Bâtard-Montrachet and hollandaise sauce, Côtes du Rhône and grilled sausage – but with the holiday season upon us, we have more pressing matters than what wine to pull from the cellar to serve with our dinner.

So, viola! Time to trot out the Champagnes and other bubblies that we’ve waited so long to serve. In fact, these effervescent elixirs have never lost their luster as the principle exemplars of vinous celebration. Ever since Dom Perignon, the blind Benedictine monk, was credited with inventing Champagne (he didn’t really, but the story lives on), European and American societies have associated sparkling wine with parties, award ceremonies, weddings, and New Year’s Eve.

Clearly, adherence to this tradition would not only avoid bad karma as we prepare to turn the page on a new year, but it would also make our lucky house guests very happy!

Champagne is, properly, the sparkling wine made in and around the French village of Champagne. There are many fine bubblies that challenge the French product for quality, like certain California sparkling wines. In fact, sometimes the easy nature of competitors like Italy’s Prosecco and Spain’s Cava is a preferable solution to the obviously more cerebral Champagne.  In the holidays, all are welcome, as can be seen from the recommendations provided below.

Astoria Prosecco di Valdobbiadene Vino Spumante Millesimato (Italy, $20)

Bisol Prosecco di Valdobbiadene Crede Brut (Italy, $21)

Ca’ Montini Prosecco Royal Cuvee (Italy, $19)

Caposaldo Prosecco  (Italy, $15)

Castello Banfi Rosa Regale (Italy, $20)

Costaripa Brut Metodo Classico (Italy, $41)

Freixenet Elyssia Brut Cava (Spain, $17)

Gloria Ferrer Royal Cuvee Brut (California, Carneros, $35)

Gloria Ferrer Val de Vi (California, $22)

Henriot Brut Millesime (France, $95)

Inniskillin Sparkling Icewine (Canada, $75 / 375 ml)

J Brut Rose (California, Russian River Valley, $35)

J Cuvée 20 (California, Russian River Valley, $20)

Juvé y Camps Brut Rose (Spain, $n/a)

Le Colture Carlizze (Italy, $30)

Michele Chiarlo Nivole Moscati d’Asti (Italy, $15)

Poema Cava Brut (Spain, $12)

Pommery Blanc de Noirs (France, $55)

Pommery Brut Royal (France, $42)

Schramsberg Blanc de Blancs (California, $35)

Schramsberg J Schram (California, $100)

Segura Viudas Aria Estate Brut (Spain, $10)

Simonsig Kaapse Vonkel Brut Rose (South Africa, $30)

Taittinger Brut La Francaise (France, $45)

Taittinger Brut Millesime (France, $90)

Taittinger Cuvee Prestige Rose Brut (France, $70)

American playwright Elmer Rice was certainly on to something. Any decent sparkling wine can convey pleasure and elegance, but Champagne will always be a breed apart. And one of the best things about this very special pleasure is that it goes with nearly any food – and any time of day, but more on that later.

We dined with Didier Depond, president of Champagne Salon and Champagne Delamotte, to test this thesis. The meal was at Bourbon Steak, the graceful dining establishment in Georgetown’s Four Seasons Hotel. The fare included oysters on the half shell, Ahi Tuna Tartare with mint and toasted sesame oil, marinated Angus Tenderloin, Nova Scotia Halibut, Glazed Salmon, and Fresh Louisiana Gulf Shrimp with cocktail sauce.

With such a wide range of flavors, any single wine would have struggled to survive. But the sparkle in sparkling wines serves as a perfect foil for the multitude of flavors, simultaneously enhancing the essence of each dish and cleansing the palate between bites.

Fortunately, there were four bottles of Delamotte and Salon bubbly on the table. The non-vintage Delamotte Brut was delicious and nicely balanced, creating a perfect platform for the many flavors at the table. This was followed by a Delamotte 1999 Blanc de Blancs, a wine with terrific body and constant bead, bright Chardonnay fruit to stand up to the food.

In a surprising turn, the Delamotte non-vintage Brut Rosé was served after the 1999, but it possessed some heft and texture that worked especially well with the tuna tartare. We closed out the tasting with the Champagne Salon 1997 Champagne a wine that was both sumptuous and elegant, expertly blending breezy citrus accents with deeper green apple and hazelnut flavors. This wine went beautifully with the glazed salmon and Nova Scotia Halibut.

Now, about that “any time of day” thing: Mr. Depond breezily suggested that Champagne at breakfast is perfectly fine, in fact, quite a wonderful way to start the day. Of course, many Americans hide their Champagne in frivolous drinks like Mimosas and quaff these without guilt. So why not spare Mr. Depond’s wonderful wines the indignity of being blended with orange juice? Why not sip flutes of bubbly with breakfast?

I can almost see your eyebrows raised in agreement.

Claude Thibaut

Claude Thibaut is known as a Champagne Master, or more precisely, a master of the Methode Champenoise.  He has made sparking wine on three continents and is currently producing a beautiful bubbly in Virginia from Chardonnay grapes.  Recently, Claude collaborated with Zola Chef Bryan Moscatello to design a 6-course menu which highlighted all of the wines Claude had a hand in making.  Claude generously hosted the dinner, a fund-raiser in support of the American Heart Association’s Annual Heart’s Delight Wine Tasting and Auction weekend.

Upon arrival we were poured Yarrabank Cuvée Brut, Claude’s Australian project.  The wine had a lightness which left plenty of room for the rich flavors of the accompanying brioche-wrapped oysters and chicken liver cream puffs.

When seated, Claude introduced his two Virginia wines:  The Thibaut-Janisson “Blanc de Chardonnay” and the T-J Virginia Fizz.  These wines were a great contrast between old-world and new-world style, and complemented roast beet and watermelon salad with grilled ramps.

For the next course of Taylor Bay scallops with truffles, squash blossoms and tarragon broth, Claude poured a 2006 Wedding Cuvée from Iron Horse and the “Cuvée 20” brut sparkler from J Vineyards.   Claude served as a consulting winemaker for these two wineries shortly after arriving in California in the early part of the last decade.  Both were great, but the lushness of Iron Horse’s Blanc de Noirs combined with the truffles to make a tremendous combo.

Returning to his roots, Claude uncorked Champagne for the next two courses of preserved lemon marinated rabbit and sous vide lamb shoulder.  The rabbit topped ricotta gnocci in coriander jus, which was enhanced by aromas of dark toast in the Champagne Janisson & Fils “Tradition”.  We rolled to the lamb with the same house’s flowery brut rosé.  Both of these Champagnes were excellent, and outstanding values to boot.  The Janisson and Thibaut families have worked closely together for many generations.

Claude threw us a ringer for the dessert course, breaking out a bottle of 1997  Chateau Coutet to accompany the rhubarb tart.  The intense minerality of the Sauternes-Barsac ensured that no one complained about breaking off from the scheduled bubbly.  Claude Thibaud and Chef Bryan Moscatello both truly earned the round of applause from the table on this special evening,  I am looking forward to seeing him in action at his winery in Charlottesville.

Most of the blend is from the 2003 vintage, with 86% Pinot Meunier, 8% Pinot Noir, and 6% Chardonnay.

Ms. Bedel now runs a fine wine shop, Vins Fins de la Crau,  in Provence, which places an emphasis on the Rhône, Languedoc Roussillon and Provence, but with a range encompassing many wine producing countries, grands formats, fine Armagnacs, and olive oil.

‘The wine is a blend of three vintages aged on the lees for three years.  It is 55 % Chardonnay complemented by 45% Pinot.  Overall, Taittinger style is highly elegant and Folies brings a great addition to the range with its vinosity, body and muscular structure.  It is a champagne for those who know and who appreciate great champagne.  It is not just a toasting or party drink but a perfect accompaniment to food.  I think it is really an exciting champagne with great aging capacity.  It is priced under the house’s vintage champagne, making it one of the greatest champagne purchases!’

Essi Avellan is a Master of Wine and the editor of the world’s only international champagne magazine.  FINE wine magazines are published in 6 languages in over 85 countries.  You can learn more about the unique, authoritative and visually stunning magazine and other FINE wine magazines, books and artwork at fine-magazines.com

The Wauwinet is one of New England’s most exclusive resorts and is open through October 12th.  Until then, guest can indulge in the nightly 6-course wine tasting menus with cuisine prepared by chef David Daniels.  Topper’s has held Wine Spectator’s Grand Award since 1996, offering over 1800 labels.  His list stands out for its enormous selection of Southern Rhones and Burgundies available by the half bottle.

The Ayala Brut Majeur can be found at retail for around $40 a bottle.